Although there is no lack of prime steaks to choose from, there is one cut that is highly sought in steakhouses and restaurants all over the world: Wagyu beef.
Wagyu beef suppliers in Dubai say that this coveted cut of meat, which is regarded by many as the most luxurious steak, has a fascinating background in addition to its rich, delectable flavor.
For one, Wagyu is not simply an umbrella term for any Japanese cow. The best cut of Wagyu refers to particular breeds of Japanese cattle with distinctive genetic qualities. There are only four varieties that can give this high-quality meat: black, brown or red, shorthorn, and polled or hornless.
These breeds are genetically predisposed to creating a significant amount of marbling inside the muscle tissues. This gives Wagyu steaks a rich, buttery flavor and that incomparable melt-in-the-mouth texture.
Countries That Supply Wagyu
The most luxurious Wagyu steaks originate from Japan. Cattle breeders here make sure their animals live in a stress-free environment from the moment they were born until harvest. Because of this, their quality of beef is top notch and incomparable.
However, Japan is not the only country with ranchers raising Wagyu cattle. The United States, Australia, and New Zealand are also trying their hand at growing livestock that produces these prime steaks.
The Wagyu Rating System
Like other steaks, Wagyu steaks are rated based on their quality.
An A5 grade is the most premium level of Wagyu. A represents the meat yield. When a cow is given this rating, it means that it has a high meat yield.
However, the number is the most important part of the grading system. It indicates the BMS or Beef Marbling standard rating.
The BMS designates the amount and quality of the beef’s marbling. It is a scale of one to 12, with 12 signifying the highest degree of marbling.
For Wagyu beef to get a rating of A5, the meat needs to have a BMS of at least 8.
Unfortunately, A5 Wagyu can only be enjoyed in Japan and a number of select restaurants across the globe. A4 Wagyu, however, is already a luxury and surpasses the U.S. grading system. Its degree of marbling is excellent, thus giving diners a steak dinner that is beyond their expectations and worth their money.
Wagyu Selection, Storing, and Cooking Tips
If you have decided to serve Wagyu in your restaurant, here are some useful tips to get the most out of this new addition to your menu:
1. Buy from a reputable supplier
Since Wagyu beef commands a high price, there is always the risk that you can get your supplies from unscrupulous retailers — ones that will try to pass off regular steaks as A4 rated ones.
It is, therefore, important that you look for a supplier that has cemented its reputation for selling authentic Wagyu steaks. Next, visit their shop and ask to see a sample of their products.
The first sign that shows they are selling authentic Wagyu is that the meat is boneless. Next, look at the steak closely. It should be thoroughly marbled that it appears pink instead of red. Also, it must have little white dots distributed throughout the muscle, which is the natural fat of the beef.
Once you have found a trustworthy supplier, it is best to form a partnership with them since it would be more advantageous on your part to get them in bulk.
2. Store your supplies properly
When you have your Wagyu delivered to your restaurant, expect to receive them vacuum-sealed and thoroughly or partially frozen. Unless you are serving them immediately, store them in the freezer straight away.
By doing so, you will keep the good quality of your meat.
Keep in mind that exposure to air causes freezer burn, which affects the quality and taste of your meat. The less time it spends outside, the less it will be exposed to air. As a result, your chances of serving dishes with beef burn will be lower.
3. Thaw the beef thoroughly before cooking it
Before cooking Wagyu, thaw it for six hours per pound of meat. You can leave it in its original package, put it on the plate, and keep it in the fridge.
If you see some frozen steaks that have turned a bit brown, do not panic and throw them away. This usually happens because of a lack of oxygen. Once the meat has thawed and you remove it from its packaging, it should return to a nice pinkish hue.
The moment your steaks are thawed, try to cook them right away so you can maximize their freshness and flavor.
4. Keep it simple
Cooking Wagyu is not the same as cooking other types of steaks.
First of all, it is best to place the meat directly into a pan from the fridge. Don’t wait for it to reach room temperature to allow the fat to render more gently as it is being cooked.
To bring out the natural flavor of Wagyu, consider seasoning it only with salt and pepper. It would also be best not to use oil or butter while cooking it since its own oil will enhance its delicate taste.
If you want to use steak seasoning or marinade, make sure to use them lightly.
Using a cast iron or grill is the best way to cook Wagyu. Additionally, avoid undercooking or overcooking it; make sure it reaches a doneness level of medium.
Once cooked, transfer the steak onto a pre-warmed plate. By following this tip, you ensure the diner will get the full taste of the marbling fat. Let it rest for at least five minutes before serving it to the customer.
If you’re still thinking of adding Wagyu to your menu, it pays to know some key details about this luxurious delicacy first. Hopefully, this article can give you all the information you need to serve this prime cut of beef in your restaurant.